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Method

Set aside 8 small bamboo or metal skewers (if using bamboo skewers, soak them in water for 20 minutes before you begin). Place the rosemary and peppercorns in a bowl with the lemon zest (reserve a small pinch for garnishing later) and 2 tsp of juice (reserve the rest for later), the olive oil and salt. Mix well.

Add the prawns to the peppercorn mixture and toss gently to coat. Thread 3 prawns onto each skewer (or see Cook's tip for an alternative option).

Warm a griddle or frying pan until very hot. Add the skewers and cook for 1-2 minutes on each side or until the prawns are opaque and pink, adding the remaining marinade for the last minute.

Mix the yogurt, 1 tbsp of cold water and 1 tbsp of the remaining lemon juice together in a bowl. Serve the hot skewers with sprigs of watercress, and the yogurt dressing garnished with a sprinkling of the remaining lemon zest.